Ginisang Munggo

Instructions

1. Cook the beans. Boil the mung beans in water until soft and starting to break down, about 25 minutes. You'll need 1 cup whole mung beans · 4 cups water
2. Build the base. In a separate pan, sauté garlic, onion, and tomatoes until softened. You'll need 4 cloves garlic · 1 onion · 2 tomatoes
3. Brown the pork. Add the pork belly and cook until lightly browned on the outside. You'll need 1/2 lb pork belly
4. Combine. Stir the sautéed pork mixture into the cooked mung beans along with fish sauce, and simmer until the pork is tender, about 10 minutes. You'll need 1 cup whole mung beans · 1/2 lb pork belly · 2 tbsp fish sauce
5. Add shrimp. Stir in shrimp and simmer just until pink and cooked through, a couple of minutes. You'll need 1/2 lb small shrimp
6. Finish. Stir in malunggay leaves, season with salt and pepper, and serve hot, topped with crushed chicharon. You'll need 2 cups malunggay leaves · salt and pepper · crushed chicharon

Tips & variations

• Bring the smoke: smoked fish (tinapa) flaked into the pot instead of shrimp is a common coastal-province variation.
• Ampalaya leaves: some households use young bitter melon leaves instead of malunggay for a slightly bitter edge.
• Skip the meat: a simple garlic-and-tomato version without pork or shrimp is common for meatless Fridays during Lent.

Frequently asked questions